One of the more rewarding things in life is making your own pasta. I see how it may seem like a daunting task, but trust me, it’s not difficult, just a little time consuming.
I’ve been making fresh pasta since I was little. This isn’t bragging, it’s a testament as to how easy it really is. I would literally watch Molto Mario, and then tell my parents, “no worries. I got dinner tonight.” Which would be proceeded by my dad assisting me the entire time and my mother having to clean up the endless mess I created behind me. Yes, I’m fully aware I had incredibly nurturing and patient parents. But seriously, it looks like you’re a kitchen wizard when you make you’re own pasta, and you don’t even need to disclose how dead easy it was to make!
My only words of wisdom for superior homemade fresh pasta: keep the water to a minimum.
I wholeheartedly recommend doing the classic volcano method of making pasta. You know, flour in a pile, eggs in the middle. It’s a ‘come-to-jesus’ moment, I guess maybe only if you like to cook, but it’s an experience to have at least once in your life. Beyond that, just do the whole shebang in a food processor. No processor? Do it in a bowl. It’s easier than scraping dried egg and flour paste off your counter top, at least in my opinion. Just do whatever you want. As long as you make the pasta.
My only words of wisdom for superior homemade fresh pasta: keep the water to a minimum.
Ingredients for Homemade Tortelloni with Kabocha Squash, Brown Butter, Sage & Hazelnuts
This squash tortelloni recipe features kabocha squash (you can use also butternut or pumpkin), a simple ricotta filling, and a rich brown butter sage sauce with crunchy hazelnuts.
The Pasta Dough
- 200g 00 flour
- 2 eggs
- 1–2 tbsp water (if needed)
The Filling
- 1/4 kabocha squash (or butternut squash)
- 1 small shallot, finely diced
- 1 cup full-fat ricotta – you could also use homemade ricotta cheese if you really want to go off.
- 2 tbsp grated Parmesan
- 1/2 tsp lemon zest
The Sauce
- 8 tbsp butter
- 12 sage leaves
- 1/2 cup chopped hazelnuts
How to Make Fresh Pasta Dough
I’m all for the volcano method—flour in a pile, eggs in the middle, existential reflection while you whisk with a fork—but if I’m being honest, I usually go food processor these days. Add flour, eggs, and a pinch of salt, and blend until it’s a crumbly mess. If it seems dry, add a tablespoon of water and pulse again. Repeat only if needed.
Dump the pasta dough onto a floured surface and knead until it’s smooth and springy—should take about 5 to 10 minutes. Wrap it in plastic wrap and chill in the fridge while you roast the squash and get your filling prepped.
Roasting the Squash for the Filling
Kabocha squash is a favorite—it’s sweet, earthy, and has a great texture. Roast about ¼ of a squash (seeds scooped out) at 375°F for around 45 minutes, or until fork-tender and slightly caramelized. This step builds flavor and helps the filling stay nice and firm.
Making the Squash & Ricotta Filling
Once the squash is cool enough to handle, sauté the diced shallot in a bit of olive oil or butter until soft and translucent.
In a food processor, blend the roasted squash and shallot into a thick, smooth paste. Add ricotta, Parmesan, lemon zest, and a pinch of salt and pepper. Pulse until just combined. Taste and adjust seasoning as needed.
No food processor? A fork and a bowl will do just fine.
Shaping the Tortelloni (or Tortellini)
Roll your pasta dough into thin sheets—about 1 mm thick. You can use a pasta machine, rolling pin, or wine bottle (you do you). Cut the sheets into roughly 3-inch squares.
Add a small spoonful of filling to the center of each square. Lightly wet the edges with water, fold into a triangle, and pinch the corners together to form that signature tortellini shape. This shape also works for tortelloni, which are just the bigger, more huggable version.
Place finished pieces on a floured tray—don’t let them stick.
Brown Butter Sage & Hazelnut Sauce
While you bring a pot of salted water to a gentle boil, prep the sauce:
- Toast chopped hazelnuts in a dry pan until golden and fragrant.
- In a separate skillet, brown the butter over medium heat. When it smells nutty and turns golden, toss in the sage leaves. They’ll fry up into crispy little flavor bombs.
Keep everything warm and ready so you can plate quickly after cooking the pasta.
Cooking & Serving the Tortelloni
Drop the tortelloni into boiling salted water. They cook fast—about 30 seconds after they float. Don’t overdo it.
Once they’re done, gently toss them in the brown butter sauce. Plate with toasted hazelnuts, crispy sage, a little more Parmesan, and some black pepper if you’re into that. Then—eat up.
FAQ: Homemade Tortelloni
What’s the difference between tortellini and tortelloni?
Tortellini are small, belly button shaped and stuffed pasta usually served in broth or light sauces. Tortelloni are larger and often stuffed with softer fillings like ricotta or squash—ideal for sauces like this one with brown butter and sage.
Can you freeze homemade tortelloni?
Yes! Arrange uncooked tortellini on a parchment-lined tray and freeze until solid. Then transfer to a bag or container. Boil directly from frozen—just add an extra minute or two to the cook time.
Can I use butternut squash instead of kabocha?
Absolutely. Butternut is a great sub—just roast until tender and avoid any excess moisture.
Do I need a pasta machine to make this?
Nope. A rolling pin or wine bottle works too. Just get it thin enough to fold and seal easily.
Why is my tortelloni falling apart?
Check your seal—make sure edges are moistened and well-pinched. Also, don’t overfill or overcook.
More Pasta Recipes to Try:
Homemade Pasta – Your guide to making fresh pasta at home.
Homemade Ricotta Cavatelli – Homemade ricotta cavatelli are easy to make and go perfectly with any sauce. Just a few ingredients and no special equipment needed. Whether you’re a beginner or a seasoned pasta pro, this is a go-to homemade pasta shape.
Brown Butter Sauce with Sage and Walnuts – Brown butter, crispy sage and toasted walnuts make one of the easiest and most delicious pasta sauces. Pairs great with agnolotti, gnocchi or ravioli.
Ricotta Agnolotti – These agnolotti are a delicious stuffed pasta, filled with fresh ricotta, parmesan, and a touch of nutmeg.
Homemade Potato Gnocchi – Learn how to make homemade potato gnocchi from scratch with this foolproof recipe. Just 2 ingredients needed for light, pillowy Italian dumplings.
Hand-rolled Pinci Pasta – A recipe for how to make homemade pinci (or pici) pasta.
Did you make this recipe?
Did you try this Homemade Tortelloni recipe? Leave a comment and star rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Leave a comment below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Homemade Tortellini
Equipment
- pasta machine or rolling pin
Ingredients
The Pasta Dough
- 200 g flour 00 is ideal
- 2 eggs
- 1-2 tbsp water
The Squash and Ricotta Filling
- 1/4 kabocha squash or butternut squash
- 1 small shallot finely diced
- 2 tbsp Parmesan cheese grated
- 1 C ricotta full fat
- 1/2 tsp lemon zest
The Sauce
- 12 sage leaves
- 1/2 C hazelnuts
- 8 tbsp butter
Instructions
- First thing to do is get the squash roasted. I used about 1/4 of the kobucha squash and roasted it for 45mins at 375 F. I wanted a little bit of color and for the squash to dry out slightly with the long roasting time.
- While the squash roasts you can make your pasta dough. Add flour, egg and salt into the processor and blend until it’s a pebbly mess or it forms a ball. If it seems a bit dry, add in a tablespoon of water and blend again. Repeat if needed. You don’t want a wet dough, you want it to just come together when you squeeze a small bit in your palms. Dump the dough out on a floured countertop and knead for 5-10mins until it’s smooth and slightly springs back when you poke it. Wrap in some plastic and set in the fridge to rest while you finish the filling.
- After letting the squash cool slightly, sauté a small finely diced shallot in some oil or butter until translucent. In a food processor, blend the shallot and squash ‘til it’s a smooth, thick paste. Then add in the parmesan and ricotta cheese, pulse a few times and check for seasoning. You can also use a potato masher, or just smash everything together in a bowl with a fork. Set this aside.
- Roll out your pasta into sheets. I use a pasta machine, I love it, but you can always roll it out with a rolling pin, or a wine bottle. You want it to be about a millimeter in thickness. Cut the dough into 3” squares, roughly. Add a small spoonful of filling, wet the edges, fold in half and then pinch the far corners together. Ta da! Tortelloni! Now just repeat that till you have no dough left. And make sure to place your finished tortelloni on a floured surface, you don’t want them sticking.
- I then toasted a handful of chopped hazelnuts in a dry pan. Browned a good bit of butter in another pan and dropped the sage leaves in there while I was browning it so they fried and got a little crispy. Make sure all your garnish is good to go before you boil your pasta. I cooked mine in salted, gently boiling water for about 30 seconds. Once they float, give em about 10 more seconds and they should be done. Don’t overcook them! I quickly tossed them in the butter and then plated everything up. I added some extra parmesan on top, maybe add some fresh pepper if you like and eat up!
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
